I don't have as many photos, but I'll try and describe what I am doing.
The Brisket: 6LB flat cut.....Choice grade. Like I said earlier, not my preferred (packer is best), but working with what I could get. Once this thing came on, I went to Wally World, but all the packers were frozen (BUT at a good price - 18.00 for a 13LBer). Note - Brisket that is never frozen will give you better results. I realize most of us have no way of knowing if it's been frozen or not. Pay the extra for choice over select if you can. Again, better results.
First of all, the meat:

The fat cap: (Like WTS said - you want 1/4" or so - trim it if need be)

The Rub: This is a basic modified "Dalmatian Rub" - In this instance 1/4 cup Kosher Salt and Pepper, with a TBS of Paprika and Garlic Powder.

Now to set it off in the fridge:

I forgot to show this (and it could be an old wives tale), but BEND your briskets....General rule - if you can touch the ends together it WILL be tender, provided you cooked it low and slow. I didn't think of it until I applied the rub. Anyway, here's a shot:

Until tomorrow...BTW WTS - That is some good looking meat. Cannot wait to see the results.
Greg